INSTRUCTIONS
1. Preheat the oven to 425 °F.
2. Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil, and turn the zucchini cut side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
3. Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and ½ teaspoon pepper. Add the panko and 3 ½ tablespoons of oil and mix well.
4. Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm, or at room temperature.
